Quinoa with raisins, carrots and zucchiniBraised cabbage

An easy vegan quinoa recipe with raisins, carrots and zucchini. The quinoa is an Andean cereal containing a perfect and complete amino acid ratio. This recipe is a good way to introduce quinoa in our diet. It is performed as cooking rice in a ratio of 1 part water and 2 cereal.

Difficulty: Easy

Preparation: 35 min.

Serves: 4

• Quinoa 1 cup (250 ml.)
• 2 glasses of water (12 liter)
• 1 generous tablespoon raisins
• 1 dash of olive oil (75 ml. Approx.)
• ½ Onion
• 1 medium carrot
• 1 medium zucchini
• 1 teaspoon paprika
• ½ Tablespoon cinnamon
• ½ Lemon
• 1 bunch fresh cilantro (alternative parsley)
• Salt and pepper

Preparation

Over high heat, put in a saucepan quinoa, water and raisins. Salt and pepper and bring to boil. Once the water boils, we will lower the heat to medium-low intensity until the quinoa has absorbed water and has acquired its characteristic soft, semi-transparent appearance. It will take approximately 20 minutes. (See, for cooking quinoa as the proportion is rice grain and one part water 2).

Meanwhile, we will wash, peel them and itch into squares onion, carrot and zucchini. (If they are organic it is best to leave the skin of the carrot and zucchini).

Heat it over medium heat in a large skillet, heat the oil and onion, fry a couple of minutes, then add the carrot. With a wooden spoon we will be removing another 2-3 minutes. Then fry the zucchini until all soft (about 3 or 4 minutes). Add pepper and cinnamon and stir well.

Finally, we add the quinoa to the pan, mixing everything. Season with salt and pepper if necessary and serve with a drizzle of lemon juice and chopped fresh cilantro.

Comments Recipe

As always, we recommend taking prescriptions as indicative examples. If you lack some ingredient, replace it with another that you may have already homed. For example, we love fresh cilantro, but sometimes, in some places is not so easy to find. Although, in this case, our advice is that you feel encouraged to grow it in a pot on the kitchen window. Nothing is more grateful than using ingredients that have cultivated ourselves!